||Recipes / African
Food / Ethiopian
Doro Alicha Chicken
* 6 onions
* 1 chicken, cut in parts, without skin
* 2 cups clarified, spiced butter (see preparation below)
* 1/4 tsp each of black pepper, garlic powder and ginger
* 1/2 cup wine
* salt to taste
* about 4 cups of water
* 4 hard-boiled eggs
* a lime, quartered
Wash the chicken parts and soak in water with the lime. In a large pot,
fry the onions without fat until tender. Add butter and stir. Add about
1/2 cup of water and the wine. Add spices. Add the chicken. Cook for
about 45 minutes. Add more water if necessary, and cook until done,
and until the sauce is reduced (though it'll have to cool down to solidify
a little). Add four eggs and serve.
You can make this dish into the much more delicious (and spicy!) doro
wat, chicken stew, by adding up to one cup of berbere (a pepper mixture).
Unfortunately berbere is a pain in the behind to make. It's sold at
some ethnic stores (try Middle Eastern ones), but probably not everywhere.
To make the spiced butter, melt 1 pound of butter in a pot. Skim the
foam as it forms, until the butter is pretty much clear. You can also
by clarified butter at some ethnic food stores (again, try Middle Eastern
ones). Mix a small piece of chopped ginger with 1 clove of garlic (minced)
and a couple of slices of chopped onion. Add to the butter. Add one
tsp of fenugreek, 1/4 teaspoon cumin, 1/2 teaspoon basil, 1/4 teaspoon
cardamon seeds, 1 teaspoon of oregano and a pinch of turmeric. Stir
and simmer for about 15 minutes. Let the spices settle, and then drain.